I’m excited to be offering a series of Paleo cooking classes on all of my favorite ways to cook and eat so I can enjoy and share my love of food and health with others who also love eating clean allergen-free real food.

I’m excited to be offering a series of Paleo cooking classes on all of my favorite ways to cook and eat so I can enjoy and share my love of food and health with others who also love eating clean allergen-free real food.

I hope you are all enjoying the last days of summer as we transition into autumn.Next Friday, I’ll be hosting another Organ Meat Tasting, so I thought this was a perfect opportunity to tell you why I’m such a huge fan of organ meats…

Health Benefits

I’m lucky to have grown up enjoying offal as part of my native Taiwanese cuisine. In Taiwan, as well as other traditional cultures, organ meats are the choice cuts, and are actually more popular than muscle meat.

Most of you are probably aware of the nutritional benefits of organ meats by now, but just in case you haven’t heard, organ meats are the ultimate superfood. The liver, kidneys, heart and tongue are a few of the cheaper, yet invaluable options. Because they are the most nutrient dense part of the animal, organ meats offer many health benefits.

They’re an excellent source of:

Quality protein, including collagen and elastin

Healthy fats

Iron and copper

B vitamins (including folic acid and B12)

Vitamins A, D, E and K

For those of us living with chronic illness, these extra nutrients are vital to our well-being. Animals in nature instinctively know this, as they automatically eat the organs first. Sarah Ballantynerecommends enjoying organ meats at least twice a week, and if they’re grass-fed, the more the better!